Phở the Vietnamese rice-noodle soup

Phở is the canonical Vietnamese rice-noodle soup, originating in Hà Nội in the early 20th century during the French colonial period. The dish emerged from the intersection of Vietnamese culinary traditions and French beef consumption, with the name likely derived from the French pot-au-feu (stewed beef). The earliest documented phở appeared in the 1910s in Hanoi’s Old Quarter, sold by itinerant vendors carrying two shoulder poles, one end bearing a pot of broth, the other noodles and bowls.

The defining element is the bone broth, simmered 8–12 hours with charred onion and ginger, then infused with star anise, cinnamon, cloves, cardamom, and fennel seeds. The broth is clarified to a golden translucency, seasoned with fish sauce (nước mắm) and rock sugar. Rice noodles (bánh phở) are flat, soft, and cut into varying widths, narrower in the north, wider in the south.

A major regional split exists: phở bắc (Northern style) is austere, with a clear, savory broth, minimal garnishes (scallions, cilantro, lime, chili), and no hoisin or sriracha. Phở nam (Southern style) features a sweeter, richer broth, served with a platter of bean sprouts, fresh basil, sawtooth herb, lime, and chili, plus hoisin sauce and sriracha on the side. Southern phở also incorporates more beef cuts: tái (rare eye-round), chín (brisket), gầu (fatty flank), gân (tendon), sách (tripe), and viên (beef meatballs).

Phở gà (chicken phở) emerged as a poultry alternative, using chicken bones and meat, often with ginger-forward broth. Phở chay (vegetarian phở) exists but is uncommon, typically using mushroom broth and soy protein.

The Vietnamese-American diaspora, centered in Southern California’s Little Saigon (Westminster, Garden Grove), adapted phở with larger portions, more garnishes, and the ubiquitous hoisin-sriracha condiment pairing. This style has become globally dominant.

Dietary notes: Phở is naturally dairy-free and nut-free. Traditional beef phở is not halal or kosher; halal versions exist in Muslim-majority areas. Phở gà is suitable for those avoiding red meat. Vegetarian phở chay is vegan if fish sauce is omitted.